This sticky rhubarb and ginger crumble is beautifully tart, sweet and fragrant. Serve it hot with vanilla ice cream or whipped cream.
Sticky rhubarb and ginger crumble
500 g rhubarbs, cut in 5 mm slices
100 g sugar
80 g stem ginger, finely chopped
1/2 vanilla pod, the seeds
75 g plain flour
75 g oatmeal
150 g sugar
150 g butter
50 g almonds, chopped
Mix the rhubarbs with the sugar, ginger and vanilla. Put the rhubarb filling in a buttered dish or individual ramakins. Make the crumble dough by mixing flour, sugar, oatmeal and butter in slices and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Add the almonds to the dough. Pour the crumble dough on top of the rhubarbs. Bake the crumble in the oven at 190 degrees celsius for about 25 minutes, until the crumble is golden. Serve the crumble hot with vanilla ice cream or whipped cream.